Game Recipes

Game, pheasant, venison, rabbit etc recipes - please send us yours. Pheasant recipes from Turner Game Bird's American Website with what we thought were the yummiest recipes we tried.

NibletsCut pheasant breast into bite sized strips. Marinate pheasant in buttermilk, soy, worstishire, garlic, and ceyenne pepper (or you can use your favorite marinade). Place a piece of portabella mushroom on a piece of pheasant and roll it up, then wrap it in thin cut bacon and secure with tooth pic. The pheasant is ready to fry in olive oil.

Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.

Cook pasta per directions on box.

When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill 2 more minutes. This will give nice grill pattern on meat.

Place pasta on plate, ring with colorful vegetable medley. Top pasta with breast, and placed tomato basil pesto across breast for delightful presentation Place pheasant in skillet, sear on both sides, then turn down heat to medium. Cook 5-6 minutes on both sides.

Honey Baked PheasantServes: 4Legs and breast of 1 pheasant, skinned1/2 cup flour1/2 cup chopped parsley2 cups honey1 cup buttersalt and pepper to tasteFillet breast and bone the thighs. Cut into approx. same thickness pieces. Season the flour with salt and pepper and dredge the pheasant. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown pheasant pieces and place in a lightly oiled 9x13 glass casserole. Sprinkle with parsley. Add honey and 1/4 cup butter to the skillet. Mix well until butter is melted, then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.

Here we are in Flaming July, and for a moment at least it actually is quite scorching down here in Devon. If you haven't been lured in by all the fast food sponsors of a particular sporting event, this month is the perfect time to start sampling British produce. Apricots, blueberries, courgettes, french beans and tomatoes should all be ready now. From the butchery counter, try welsh lamb, farm reared free range chicken or delicious rabbit. And if you're relaxing in the sun, take a look at our West Country beers and ciders to refresh you.